Mornay Sauce

Ingredients

3 tablespoons butter

3 tablespoons flour

2 cups milk

Salt

Freshly ground white pepper

Pinch of nutmeg

1/2 cup grated Parmigiano-Reggiano cheese

Directions

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot

Recipe courtesy of Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003